Green Chile-Chicken Casserole
Source: Source: Cooking Light, NOVEMBER 2003
Servings: 12

1 1/3 cups fat-free chicken broth -- less-sodium
1 cup green chiles -- drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 cans condensed cream of chicken soup -- 10 1/2-ounce, undiluted
1 garlic clove -- minced
Cooking spray
24 corn tortillas -- 6-inch
4 cups cooked chicken -- shredded or cubed
2 cups sharp cheddar cheese -- 8 ounces, finely shredded

Preheat oven to 350F.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

NOTES : If you assemble the casserole the day before, cover with cooking spray-coated foil. When ready to serve, bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.
Serving size: about 3/4 cup